Zucchini Boats Recipe

 This zucchini boats recipe was created for the post-bariatric surgery diet from the Froedtert & the Medical College of Wisconsin Bariatric Surgery Program.  I recieved the recipe from my surgeon's office.  

I made these last week.  This is defintely a make it again recipe!  

SERVINGS: 8

INGREDIENTS
4 medium zucchini
1 pound ground turkey breast
½ cup chopped onion
1 egg, beaten
½ lbs sliced mushrooms
1 large tomato diced
¾ cup spaghetti sauce
¼ cup seasoned whole wheat bread crumbs
¼ teaspoon salt
¼ teaspoon pepper
1 cup (4 ounces) shredded low-fat mozzarella cheese

DIRECTIONS

1. Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat.
2. Scoop out pulp, leaving ¼-in. shells. Set pulp aside.
3. Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.
4. In a large skillet, cook ground turkey and onion over medium heat until meat is no longer pink; drain. Remove from the heat.
5. In a large bowl mix together zucchini pulp, beaten egg, spaghetti sauce, bread crumbs, mushrooms, tomato, salt, pepper, ½ cup cheese and cooked ground turkey.
6. Spoon about ¼ cup mixture into each shell.
7. Sprinkle with remaining cheese.
8. Bake uncovered for 20 minutes at 350º F or until brown.

NUTRITIONAL ANALYSIS PER SERVING (1 zucchini boat or 1/8 recipe):
Total Calories: 195
Total Fat: 7.5g
Saturated Fat: 3g
Sodium: 294 mg
Total Carbohydrates: 16g
Dietary Fiber: 4g
Sugars: 5g
Protein: 17.5g

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Deconstructed Beef Kabobs

Did you know:  The name “Kabob” comes from the Turkish word "sis kebap" meaning served on the skewer.

Kabos are a Summer staple but who says you can't have them year round!?  I was in the mood for kabobs and the Hubby was at work.  I don't like cooking on the grill, that is the Hubby's job.  So, I decided I was going to try something new!

A few months ago, I had made up a marinade recipe for beef kabobs for the Hubby to make on the grill.  I used this recipe for the marinade. 

I used Worcesterchire sauce, soy sauce, olive oil and other ingredients (recipe below) to make the marinade.  You can use this marinade for just about anything!

I sliced, cut and chopped up the vegetables.  Some were fresh from the garden!  Those are the best! I used yellow squash, zucchini, onions, peppers and Little Potatoes.  Of course, you can use any veggies you want!  I threw them all in the bowl and tossed them with some of the marinade.  My squash and zucchini were so big, I ended up quartering them.

I then started trimming and cutting the stew beef.  Once it was cut, I threw it into the marinade and combined it. 

I then poured the beef and marinade in the bowl with the veggies and mixed it until everything had a good coating.  After I put the lid on. I gave the bowl a good shake put it in the fridge for 5 hours.

For the marinade, you may want to increase or decrease the amounts of ingredients depending on the amount of food you want to marinate in it.

For the beef, I used stew beef because that is what I had on hand.  Beef kabob is commonly cut from the sirloin but can come from any tender cut.

After 5 hours (you can marinate anywhere from 1-6 hours or even overnight!) I preheated the oven to 400*, sprayed a baking sheet with cooking spray and arranged the beef and veggies in a single layer.  I let it bake for 40 minutes.  

It was so good, there weren't even any leftovers!

Deconstructed Beef Kabobs 

INGREDIENTS
11/2  lbs stew beef cut into 1 in cubes
1 onion, chopped
1 green bell pepper, chopped
1 yellow squash, sliced (quartered for big  pieces)
1 zucchini, sliced (quartered for big  pieces)
6 ounces Little Potatoes (cut in half)

MARINADE (make in small bowl)
     Ingredients:
     1/4 cup worcesterchire sauce
     1/4 cup soy sauce
     1/4 cup olive oil (or oil of your choice)
     1 Tbsp  mustard
     1 Tbsp minced garlic
     1 Tbsp brown sugar
     1 Tbsp lemon juice
     1 tsp dried basil
     1 tsp dried parsely
     1 tsp pepper

Instructions:  
  1 Combine all marinade ingredients in a small bowl
  2 Prepare your vegetables place in large bowl, pour some of the             marinade over them  and mix well.
  3 If needed, cut and trim your beef.  Then place beef in marinade.         Once it is all in the bowl,  combine well. 
  4 Add the marinade and beef to the vegetables, combine well.  
  5 Cover and place in the refrigerator.  Let marinate 1-6 hours or            even overnight 
  6 Preheat oven  to 400*
  7 Coat baking sheet with cooking spray, arrange kabob ingredients        in a single layer.  Bake 35-40 minutes or until veggies are soft.

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April's Bruschetta

Traditionally, Bruschetta is an antipasto (starter dish) from Italy consisting of grilled bread rubbed with garlic and topped with olive oil and salt. Variations may include toppings of tomato, vegetables, beans, cured meat, or cheese.

The following recipe is my version of this appetizer.

April's Bruschetta

3-4 Fresh Basil Leaves, chopped       
2 Roma Tomatoes, chopped             
1 Red or Yellow Sweet Pepper, seeded and chopped
1 Small Onion, chopped
2 Tbsp Olive Oil
1/2 Tsp Thyme
1/4 Cup Shredded Mozzarella
Baquette
Balsamic Drizzle

Preheat oven to 375° .  Slice baquette; drizzle with 2 tbsp of olive oil.  Bake slices 4-6 minutes, turning once.  Slices should be golden brown.
Chop basil, tomatoes pepper and onion. Combine in bowl; toss with the remaining olive oil.

Spread vegetable mix on top of baquette slices.  Sprinkle mozzarella on top of each slice.  Return to oven until cheese is melted. 

Top with balsamic drizzle and serve!